PCH | Peru Cajamarca Huabal

TASTING NOTES

DARK CHOCOLATE, NUTTY, TOFFEE

ROASTING

The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.

MEDIUM-DARK ROAST

We roasted this selection with our #4 Bold Profile to enhance its inherent qualities. The darker roast brings out the dark chocolate and toffee, which are well balanced with nutty flavors.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Cajamarca

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

Various smallholders

The coffee farmers in Peru largely don’t have access to the same infrastructure and organizational support that farmers in other countries do. Peruvian coffee farmers tend to manage just a few hectares of land, and they usually have to dry picked coffee cherries on whatever structures they can build. Some farmers in the industry are only a few years removed from subsistence agriculture. While the coffee industry in Peru is developing, there are already a number of great lots coming from the country. The establishment of the Peruvian Cup of Excellence last year evidences this, as does this excellent selection.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

WET PROCESSED (WASHED)

This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

Is the most common method used for coffee

Generally creates clean flavors

Produces a consistent profile

VARIETAL

Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.